Chocolate Custard

1. 1

   Preheat oven to 320 degrees F.

2. 2

   Melt chocolate over low heat.

3. 3

   In a saucepan, combine cream, milk and 2 tblsps sugar and bring to bare simmer, stirring occasionally.

4. 4

   In a small bowl combine 2 tblsps of the milk mixture with the espresso powder and stir into the milk mixture with the chocolate.

5. 5

   In a large bowl, whisk together the egg yolks, egg, and remaining 1/4 cup sugar for 1 minute, or until the mixture is blended well.

6. 6

   Add milk mixture in a stream, whisking, and strain through a fine sieve into a large measuring cup.

7. 7

   Spoon off the froth and pour into six 5-ounce custard cups.

8. 8

   Cover cups with foil.

9. 9

   Arrange cups in a baking pan and pour hot water around them to reach halfway up sides.

10. 10

    Bake for 20-25 minutes, or until just set.

11. 11

    Remove from oven, let cups sit in hot water for 10 minutes, remove, and let cool completely.

12. 12

    Chill 3 hours and garnish with a dollop of whipped cream, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.